Fructose Free Vegan Lemon Arugula Pesto
Bright, peppery, and packed with fresh flavor, this arugula pesto is the kind of sauce that makes you want to put it on everything. The combination of toasted pine nuts and good extra-virgin olive oil gives it a rich, nutty depth, while the lemon juice and zest keep things lively and sharp. Nutritional yeast steps in to deliver that savory, cheesy quality without any dairy, making it a genuinely satisfying plant-based option. Managing fructose intake can make store-bought condiments and sauces a minefield, but every ingredient here is straightforward and low in problematic sugars — no sneaky sweeteners, no onion, no high-fructose additions. Toasting the pine nuts first is a small step that pays off big, coaxing out a warmth and nuttiness that raw nuts just can't match. The food processor does most of the work, and the whole thing comes together in minutes with a texture that stays rustic and scoopable rather than turning into a smooth paste. Toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables — it's endlessly versatile and genuinely hard to stop eating.
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Learn more →Ingredients
6 servings
- ⅓ cup pine nuts
- 3 cups packed fresh arugula
- 2 cloves garlic, peeled
- 3 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup extra-virgin olive oil
Instructions
- 1
Toast the pine nuts in a small skillet over medium-low heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
- 2
Combine the toasted pine nuts, arugula, garlic, nutritional yeast, lemon juice, lemon zest, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped.
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